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Dutch Babies With Farm-Style Eggs

eggs, breakfast

1/2 cup frozen egg product; thawed
1/4 cup skim milk
1/4 cup all-purpose flour
1 tablespoon cooking oil
1/2 teaspoon dried thyme; crushed
--farm-style eggs--
1 cup frozen hash brown potatoes
--with onions & peppers
2 ounces fully cooked ham
--cut into strips
1 1/4 cup frozen egg product; thawed
1/4 teaspoon salt
1/4 teaspoon dried oregano
1/8 teaspoon pepper

Spray four 4 1/2-inch foil tart pans with nonstick spray coating. Beat egg product, milk, flour, oil, and thyme till smooth. Divide batter evenly among pans. Bake in a 400F oven for 25 minutes or till brown and puffy. Turn off oven; let stand in oven 5 minutes. Prepare eggs; spoon into center of puffs. Serve immediately.

Makes 4 servings.

Farm-Style Eggs: Spray a large nonstick skillet with nonstick coating. Cook 1 cup frozen, loose-pack hash brown potatoes with onion and peppers over medium heat 7 to 8 minutes or till tender; stir often. Add 2 ounces fully cooked ham, cut into strips; heat. Beat together 1 1/4 cups frozen egg product, thawed; 1/4 teaspoon salt; 1/4 teaspoon dried oregano, crushed; and 1/8 teaspoon pepper. Add to potatoes. Cook, without stirring, till mixture begins to set on bottom. Use a spatula to lift and fold partially cooked eggs so uncooked portion flows underneath. Cook 2 to 3 minutes or till eggs are cooked.

Nutrition facts per serving: 218 cal., 10 g total fat (2 g sat. fat), 9 mg cholesterol, 513 mg sodium, 13 g carbohydrate., 1 g dietary fiber, 18 g pro. Daily Value: 24% vitamin. A, 21% iron.

Food exchanges: 1/2 bread, 2 meat, 1 fat.

Busted by Gail Shermeyer <>.

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Contributor: Low Calorie/Low Fat Recipes Spring 96, BH&G

Yield: 4 servings

Preparation Time: 0:00

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